The Butcher The Conclusion Poem by James McLain

This is a story from one inmate who discribed some of his
crimes and is still alive.

Here you do not choose the meal, here you are prepared
to be the meal.
After being captured, health and diet play a very
important role.

The meat of each person is of varying quality,
and people are also subject to an enormous range of diseases, infections, chemical imbalances,
and poisonous bad habits, all typically increasing with age.

As with cattle
a certain amount of fat is desirable as 'marbling' to add a juicy, flavorful quality to the meat.
He personally prefered a young firm caucasian female,
in their early twenties.

These as he discribed were 'ripe'.
Stating that tastes vary, and if pregnant he would also use
the milk obtained from a milking cow vacuum machine.
Used in his morning coffee.

Referring to himself as the butcher,
he needed a fairly large roomy space in which to work (an interior location by another suggested) , whom he said has long since
died in prison.
While needing a large table as a butcher's block.

Most work is up close and personal and Most of the work
can be done with a few simple tools: sharp, clean short and long
bladed knives, a cleaver or hatchet, and a hacksaw.

Acquiring your victim is subject to each victim's personal
attributes.
For best results and health, freshness is imperative.
A living female in captivity is optimal, but not always possible.

When possible make sure she has no food for the first 48 hours,
but plenty of water.
Fasting helps to flush the system, purging it of stored toxins
and bodily fluids and waste,
as well as making bleeding and cleaning easier.

Under ideal conditions, the female will be stunned becoming
unconscious.
A sharp unexpected blow at the base of the head he said,
work's best.
Avoid any undue excitement (which will pump a greater volume of blood and secretions such as adrenaline throughout the body) .

Hanging, once she is unconscious or dead, she is ready to be hoisted.
Get the feet up first, then the hands, with the head down.
A simple loop of rope or bailing wire may be tied around the hands
and feet
and then attached to a foldable crossbar or overhead beam.
Or, by making a cut behind her Achilles tendon,
a meathook may be inserted into each ankle for hanging support.

The legs should be spread so that the feet are outside
the ark of shoulders,
with her arms roughly parallel to the legs.

This provides access to the inner pelvis, and keeps the arms
out of the way in a more easily ready position for removal.
She is at her easiest to work on if the feet are slightly above
the butcher's head.

Bleeding her out,
a large open tub or bucket beneath her head.
With a razor sharp boning knife,
start at one corner of the jaw and make a deep 'ear-to-ear' cut
through her smile, starting at the neck and larynx.

As if having sex, side to side.
This will sever the internal and external carotid arteries,
and major blood vessels.

Carrying blood from,
the heart to the head, white face, and small brain.

He states that after all she was easy to catch!

Upside down correctly done, is right side up, untill it all
comes, gushing out.
After the initial gush of blood, the river should run into a
small stream.

By massaging the extremities down in the direction of her Loin's,
and by compressing both her holes,
should release and relax the anus enough, allowing the release
of her last unspent gas.
Holding a lighter to the flame until it goes out.

I briefly interrupted him by asking, had he as a child ever
started fires or tortured animals?
I ask him this because,
History is replete with serial killers, whose violent tendencies
were first directed at animals.

But I digress,
He now makes mention that to completely render the human
carcass down to manageable chunks of meat requires a fairly large
amount of time, effort, and space.
When and if he choose to not go through the ordeal of processing
and storing the bulk of the entire body, an easy alternative
would be, he would follow.

Simply saw through one or both legs at the points
directly below the groin and a few inches above the knee.
Once skinned, these portions
may then be cut into round steaks to be, the carver's preferred thickness, cut into fillets, debone for a roast, etc.

Meat for several meals is now readily available, without the need
for evisceration and the time needed to prepare the entire body.

Her top quarter,
trim away the neck, or leave it connected to her shoulder, or chuck.
To remove the shoulder blade and the collar bone, is to just cut along the outline
of her shoulder blade, removing the meat on top and then dislocating the large bone.
In removing her collar bone make an incision along its length and then cut and
pry it away.

About her breasts, they could qualify as briskets and there is a need to remove
them before cutting away her ribs.
This individual has chosen to fondle and message them before he disposed of them.
Her breasts were composed largely of glands and fatty tissue,
and despite there appetising and sexual appearance they are primarily inedible.

Her ribs are the choice cut.
Indicating to me his perennial favorite for barbecuing, he would divide them into sections of several ribs each and cook them as you would as if they were pork or beef.
He said that he would divide them and strip them in half for shorter ribs, or even carve her ribs into steaks if the muscle mass was sufficient.

Her lower quarters,
where most of the meat is, she being an upright animal.
Except when in bed on all fours.
On this particular female, her muscle mass as is typical with most, American women
is the largest in the legs and ass.

Her ass is so large that you can do just about anything with it.
The main pieces of her ass or rump is attached to the upper leg, her thigh.
His typical division was to cut the leg off at the bottom of her ass,
then slowly chip away
at the bony mass at her knees, the knife without much effort is rolled left and right,
two to three inches, in opposite directions.

However, you may want to remove her whole calf muscle from the back of the lower leg,
as this is the best cut he often sought, in its area.
Her upper leg is now ready for anything, most especially some beautiful, thick round steaks.
Her ass however,
will have to be carved from the pelvis starting at the (Y)in a rather triangular piece.

Her legs attached at the hip, should point forward on whats left of her body,
so there will be little interference as he carves along the curve of her pelvis.
Any of her remaining meat shouldl be on her thighs, in front of her snapping turtle.

Basically that's it.
His average sized freezer, provided plenty of room and space, to hold her.
He built, a simple old-fashioned smokehouse (in the form of an outhouse, with a stone firepit instead of a shitter) .
He discussed disposing of her waste trimmings, in a number of ways,
burial, feedinto them to the hogs, or grinding into sausage.

Her bones will dry in the sun and become fairly brittle or being baked an oven,
and can be pulverized into dust and scattered in the wind.


The End

Her name he latter told me was a woman.